Crispy Feta Toast with Roasted Tomatoes
Ingredients
1 slice sourdough bread
2 tablespoons olive oil, divided
2 tablespoons butter, divided
½ cup arugula
2 slices prosciutto
1 cup cherry tomatoes
2 sprigs oregano
2 cloves garlic
½ cup olive oil
1 block feta cheese
3 tablespoons corn starch
1 tablespoon sesame seeds
2 tablespoons balsamic glaze
Instructions
Roast the tomatoes: Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and oregano sprigs to a 12″ cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and stir to combine. Tomatoes do not have to be completely submerged in oil, but should be more than halfway submerged. Roast for 35-40 minutes, or until the tomatoes are soft and caramelized.
Toast the sourdough slice: Heat medium-sized non-stick pan on medium heat. Put butter and olive oil in pan and allow to melt over the surface. Place bread in pan to toast it. Flip bread after 2-3 minutes, toasting the opposite side for another 2-3 minutes.
Make the crispy feta: Combine corn starch and sesame seeds in small bowl, mixing together. Remove feta block from packaging and press with paper towels to remove excess moisture. Cut feta into ¼ thick blocks, and then halve them lengthwise so you end up with small rectangles. Dredge each feta block in the corn starch and sesame mixture, ensuring that all sides are coated. Melt butter and add olive oil to medium-heat pan again, and then put dredged feta blocks in pan, face down. Cook for 3-4 minutes, until face is golden brown and crispy. Flip the feta and repeat.
Assemble: place toasted sourdough on plate, and then top with arugula, prosciutto slices, and crispy feta blocks. Spoon roasted tomatoes over top, and then drizzle balsamic glaze over everything. Serve immediately!
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